Pasta is so incredibly versatile. You can dress it up as much (or as little) as you like, and the flavor combinations are endless.
This Lemon and Spinach Pasta is a fantastic side to a protein. It’s light and has a refreshing flavor, and is complementary to any protein that’s served alongside it. The recipe comes together in no time with pantry staples, and I’m sure it’ll become a part of your regular rotation as it has ours .
Lemon and Spinach Pasta
- 1 pound spaghetti or angel hair pasta
- ½ cup extra virgin olive oil
- 8 cloves garlic, minced
- ½ pound baby spinach
- 1 lemon, juiced and zested
- Salt, to taste
- Ground black pepper, to taste
Cook the pasta until al dente according to package instructions. Drain and set aside.
In a large pot, heat oil over medium low heat. Add garlic and cook gently until lightly browned (not burnt), about 10 minutes. Reduce heat to low and add spinach, lemon juice and zest, salt, black pepper, and drained pasta. Mix well and cover.
Cook for 10 minutes, thus allowing the flavors to infuse.